http://processandproduction.food-business-review.com/news/us-researchers-develop-dual-flavour-ice-cream-120911
Researchers at Missouri College of Agriculture, Food and Natural
Resources have developed an experimental dual flavour ice cream, which
changes flavour after being in the mouth for one to two seconds.
The ice cream was developed using a process
called micro-encapsulation, which involves covering flavour compounds in
miniscule wax gelatin or protein casings.
Although
micro-encapsulation is commonly used in long-lasting chewing gum and
microwave cooking, it has not been successfully used in foods that are
cold or swallowed instantly.
The experimental ice cream relies on
heat from the mouth to break down the protein casings to release the
second flavour. According to researchers, apart from the dual taste, the
encapsulated ice cream has a longer shelf life than the traditional
dessert.
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